Wholegrain soured-milk bread
90 min · 10 g protein · 113 cals / serving
Sweden's no-knead, no-yeast everyday loaf: stir, pour into the tin, bake. Rye, graham flour, bran and linseed give a dark, moist, faintly sweet crumb under a crackly seeded top, and a tub of kvarg beside the filmjölk makes it dense, sliceable and tangy. Lovely with a slice of cheese and cucumber.
Ingredients
- 1 2/3 cups quark
- generous 3/4 cup filmjölk (swedish soured milk), 3% fat, fortified
- 1 tbsp dark syrup (mörk sirap), or molasses
- generous 1/2 cup rye flour
- 2/3 cup whole wheat flour (graham flour)
- 3/4 cup vital wheat gluten, vetegluten
- 1 cup wheat bran, vetekli
- 1 1/2 tbsp psyllium husk, powder, or 3 msk whole husks
- 1 1/2 tbsp whole flaxseeds
- 1 tsp baking soda, bikarbonat
- 1 tsp salt
- 1 tbsp raw pumpkin seeds (pepitas), or sunflower seeds
Steps
- Heat the oven to 350°F and line a 1.5-litre loaf tin with baking paper. Whisk the kvarg, filmjölk and syrup together in a large bowl until smooth.
- Mix the rye flour, graham flour, wheat gluten, bran, psyllium, linseed, bicarbonate and salt in another bowl, then stir them into the kvarg with a sturdy spoon only until combined and no dry flour remains; more stirring works the gluten and makes the loaf rubbery. The batter is thick and sticky; do not knead it.
- Scrape it into the tin, smooth the top with a wet spoon, scatter the pumpkin seeds over and press them in lightly.
- Bake on the lowest shelf at 345°F for about 70–80 minutes, laying a sheet of foil over the top after 45 minutes so it does not get too dark. It is done when firm, dark brown and hollow-sounding when knocked underneath, and 205°F in the middle; if it is under 205°F, give it 10 more minutes. Turn it out, wrap it in a tea towel and let it cool completely before slicing; it is still setting inside.
Good to know
Can I leave out the vetegluten?
Use 1 1/2 dl more grahamsmjöl instead. The bread is a little more crumbly and has less protein, at about 46 instead of 55, but it is the same loaf.
Any brödkryddor?
A teaspoon of crushed fennel, anise or caraway in the flour is very Swedish and costs nothing. A handful of chopped dried apricots makes it a fruit bread.
How long does it keep?
Wrapped in a tea towel and a bag, 4–5 days, and it is even better on day two. It freezes well in slices.
Per
- Calories
- 184
- Protein
- (36%)
- 17 g
- Fat
- (14%)
- 3 g
- Carbohydrates
- (51%)
- 28 g
- of which sugar
- 4 g
- Fiber
- 8 g
- Sodium
- 421 mg
More side dishes
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1588 kcal goes into the pot and 980 g of ingredients comes out as about 862 g of food: 184 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.